Welcome to my kitchen, where we transform simple ingredients into unforgettable dishes! Today, we’re diving into the comforting world of This timeless side dish boasts tender potatoes, perfectly cooked eggs, and a luscious, tangy dressing, all brightened with crisp vegetables and fresh herbs. It’s the ultimate crowd-pleaser for any picnic, BBQ, or family gathering, guaranteed to bring smiles to every face.

📜 Ingredients

2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch cubes

4 large hard-boiled eggs, peeled and chopped

1/2 cup good quality mayonnaise

2 tablespoons yellow mustard

1 tablespoon apple cider vinegar

1/4 cup finely diced red onion

1/4 cup finely diced celery

1/4 cup finely diced red bell pepper

2 tablespoons fresh chopped dill or parsley

1 teaspoon granulated sugar (optional, for balance)

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

Pinch of paprika for garnish (optional)

📝 Instructions

1.  Place the potato cubes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-15 minutes, or until the potatoes are fork-tender but not mushy.
2.  Drain the potatoes thoroughly and spread them out on a baking sheet to cool slightly and allow any remaining steam to escape. This helps prevent a watery potato salad.
3.  While the potatoes cool, prepare the dressing. In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar (if using), salt, and black pepper. Whisk until smooth and well combined.
4.  Add the cooled potatoes, chopped hard-boiled eggs, diced red onion, celery, red bell pepper, and fresh dill or parsley to the bowl with the dressing.
5.  Gently fold all the ingredients together with a spatula until the potatoes and vegetables are evenly coated with the creamy dressing. Be careful not to mash the potatoes.
6.  Taste and adjust seasoning if needed. You might want a little more salt, pepper, or a touch more sugar or vinegar depending on your preference.
7.  Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and deepen. This step is crucial for the best potato salad experience!
8.  Before serving, give the salad another gentle stir and sprinkle with a pinch of paprika for a pop of color, if desired.

💡 Chef’s Tips

•  Don’t Overcook Your Potatoes: The key to a great potato salad is perfectly cooked potatoes. They should be tender but still hold their shape. Overcooked potatoes will result in a mushy salad.
•  Chill for Flavor: While tempting to eat right away, this potato salad truly shines after a few hours (or even a day) in the refrigerator. The flavors develop beautifully, creating that irresistible classic taste.

Creamy Raisin Rice Pudding (Slow Cooker Style)

Description

This rich and comforting Creamy Raisin Rice Pudding is a classic dessert made with tender rice, warm cinnamon, sweet plump raisins, and a velvety milk custard. Slow-cooked to perfection, it develops a creamy texture with deep, cozy flavors. Perfect as a dessert or sweet breakfast treat.

 Ingredients

• 1 cup uncooked white rice (or 3 cups cooked rice)

• 2 cups water (if cooking rice first)

• 4 cups whole milk

• 1 cup heavy cream (optional for extra richness)

• ¾ cup granulated sugar

• 1 cup raisins

• 2 large eggs (room temperature)

• 2 teaspoons vanilla extract

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• 1 tablespoon butter

Instructions

Step 1: Cook the Rice

• If using uncooked rice, cook with 2 cups water until tender (about 15 minutes).

• Fluff and set aside.

Step 2: Prepare the Custard Mixture

• In a bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, and salt.

Step 3: Combine in Slow Cooker

• Add cooked rice and raisins to the slow cooker.

• Pour custard mixture over rice.

• Stir gently to combine.

• Add butter on top.

Step 4: Cook

• Cook on LOW for 2–3 hours, stirring once or twice, until thick and creamy.

• It will thicken more as it cools.

Step 5: Serve

• Serve warm for comfort or chilled for a firmer texture.

• Sprinkle extra cinnamon on top if desired.

 Tips for Best Results

 Use whole milk for creaminess (low-fat works but less rich).
 Soak raisins in warm water for 10 minutes to make them extra plump.
 Stir gently to avoid breaking the rice grains.
 If too thick, add a splash of warm milk before serving.
 Add nutmeg for deeper flavor.

 Servings

Serves: 6–8 portions

Nutritional Information (Approx. per serving)

• Calories: 320–380 kcal

• Carbohydrates: 55g

• Protein: 8g

• Fat: 12g

• Saturated Fat: 7g

• Fiber: 2g

• Sugar: 28g

(Values vary depending on ingredients used.)

Benefits

• Provides energy from carbohydrates

• Contains calcium from milk

• Raisins add natural sweetness and antioxidants

• Comfort food that supports satiety

Frequently Asked Questions

Q: Can I use brown rice?
Yes, but it will require longer cooking and slightly more liquid.

Q: Can I make this dairy-free?
Yes. Substitute almond milk or coconut milk and use dairy-free butter.

Q: How long does it last?
Store in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze rice pudding?
It can be frozen, but texture may change slightly. Stir well after thawing.

Q: Can I make it without eggs?
Yes, simply omit eggs; the pudding will be less custard-like but still creamy.

🍋 Lemony Lentil & Kale Soup

Hearty, zesty, and ready in about 30 minutes.

Ingredients

The “Big Three” (from your image):

• Lentils: 1 cup dry brown or green lentils (rinsed)

• Kale: 2–3 cups chopped fresh kale (stems removed)

• Lemon: 1 large lemon (you’ll use both the zest and the juice)

The Supporting Cast:

• Vegetable Broth: 5–6 cups (or water + bouillon)

• Aromatics: 1 onion (diced) and 3 cloves garlic (minced)

• Spices: 1 tsp ground cumin, ½ tsp turmeric, salt, and black pepper to taste

• Oil: 2 tbsp olive oil

👩‍🍳 Instructions

1. Sauté the Base: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft. Stir in the garlic, cumin, and turmeric and cook for 1 minute until fragrant.

2. Simmer the Lentils: Add the rinsed lentils and the vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the lentils are tender but not mushy.

3. Wilt the Kale: Stir in the chopped kale. Let it cook for 3–5 minutes until it’s bright green and wilted into the soup.

4. The Citrus Finish: Turn off the heat. Stir in the lemon zest and the fresh lemon juice. This is the most important step—it “wakes up” all the earthy flavors.

5. Season & Serve: Taste and add salt and pepper as needed.

💡 Pro-Tips

• Creamy Texture: If you want a thicker soup, take 1 cup of the finished soup, blend it until smooth, and stir it back into the pot.

• Extra Toppings: Garnish with a drizzle of extra virgin olive oil or a pinch of red pepper flakes for heat.

• Storage: This soup tastes even better the next day! It stays fresh in the fridge for up to 5 days.

🕒 Prep & Cook Times

• Prep time: 15 minutes

• Cook time: 3–4 hours on Low (Recommended) or 1.5–2 hours on High

• Servings: 6–8

👩‍🍳 Instructions

1. Brown the Meat Base

In a large skillet over medium-high heat, brown the ground beef (or Italian sausage) with the diced onion. Cook until the meat is no longer pink. Drain any excess grease. Stir in the minced garlic, Italian seasoning, salt, and pepper, and cook for 1 minute until fragrant.

2. Prepare the Sauce

Stir the marinara sauce and the diced tomatoes (if using) into the meat mixture. Let it simmer for 2 minutes. This ensures the flavors are well-distributed before they hit the slow cooker.

3. Layer the “Lasagna”

To prevent sticking, spread about 1/2 cup of the meat sauce onto the bottom of your Crock-Pot.

• First Layer: Add half of the frozen ravioli in an even layer.

• Ricotta (Optional): If using ricotta, dollop half of it over the ravioli.

• Sauce & Cheese: Top with half of the remaining meat sauce and 1/2 cup of mozzarella.

• Second Layer: Repeat with the remaining ravioli, ricotta, and sauce. Save the rest of the cheese for the very end.

4. Slow Cook

Cover and cook on low for 3 to 4 hours.

Note: Avoid cooking on “High” for too long, as the edges of the ravioli can become mushy. Low and slow keeps the pasta’s texture “al dente.”

5. The Melty Finish

About 15 minutes before serving, sprinkle the remaining mozzarella and the Parmesan cheese over the top. Cover and let it melt until bubbly.

💡 Pro-Tips for Success

• Don’t Thaw: Keep the ravioli frozen! If you thaw them first, they may fall apart during the long slow-cook process.

• Veggie Boost: You can easily add a layer of fresh baby spinach between the ravioli and the sauce for extra color and nutrition.

• Serving: Garnish with fresh basil or parsley right before serving to cut through the richness of the cheese.

Best Air Fryer Grilled Cheese Sandwich

This recipe provides a faster, healthier way to achieve a perfectly crispy, golden-brown exterior with a gooey, melted center using your air fryer.

Ingredients

• Bread: 2 slices of your favorite variety (white, whole wheat, or sourdough).

• Fat: 2 tablespoons of butter or mayonnaise.

• Cheese: 2 slices of cheese (American, cheddar, or your preferred melt).

• Optional: A sprinkle of garlic powder, salt, or dried herbs (oregano, basil).

Instructions

1. Prepare the Bread: Spread a generous amount of butter or mayonnaise on one side of each bread slice. If desired, sprinkle the buttered side with garlic powder or herbs.

2. Assemble: Place one slice of cheese in the center of one bread slice (buttered side out). Top with the second slice, ensuring the buttered side is facing outward.

3. Preheat: Set your air fryer to 375°F (190°C) and preheat for about 3 minutes.

4. Cook: Place the sandwich in the air fryer basket. Cook for about 5 minutes, then flip the sandwich over to ensure even browning.

5. Finish: Continue cooking for another 3–5 minutes until the total cook time reaches 8–10 minutes, or until the bread is golden and the cheese is fully melted.

6. Set and Serve: Let the sandwich sit for one minute after removing it from the air fryer to allow the cheese to set. Slice with a serrated knife and serve immediately.

💡 Pro-Tips for the Best Results

• Even Coating: Ensure the butter or mayo is spread evenly to avoid dry spots during cooking.

• Cheese Choice: For the best melt, use American, mozzarella, or gouda. For a stronger flavor, use sharp cheddar or blue cheese.

• Airflow: Do not overcrowd the basket so the hot air can circulate properly for maximum crispiness.

• Extra Crunch: Sprinkle a little Parmesan cheese or breadcrumbs onto the buttered surface before air frying for an extra-crispy crust.

Tropical Pineapple Smoothie

This recipe serves 1-2 people and takes about 5 minutes to prepare.

Ingredients

• 2 cups Frozen pineapple chunks (frozen is best for that thick, creamy texture)

• 1/2 cup Milk of your choice (dairy, coconut milk, or almond milk work great)

• 1/4 cup Greek yogurt (optional, for extra protein and creaminess)

• 1 tbsp Honey or maple syrup (optional, depending on how sweet your pineapple is)

• 1 tsp Lime juice (adds a nice bright “pop” to the flavor)

Instructions

1. Layer the ingredients: Add the liquid (milk) to your blender first, followed by the yogurt, sweetener, and finally the frozen pineapple. This helps the blender blades move more easily.

2. Blend: Start on a low speed and gradually increase to high. Blend until the mixture is completely smooth and thick.

   • Tip: If it’s too thick to move, add an extra splash of milk.

3. Taste test: Give it a quick taste. If you want it sweeter, add a little more honey and pulse again.

4. Serve: Pour into a glass. For the look in the photo, garnish with a fresh pineapple wedge on the rim.

Pro-Tips for the Best Texture

• Go Coconut: Use canned coconut milk or coconut cream if you want a “Pina Colada” vibe without the alcohol.

• The “Swirl”: To get that soft-serve look seen in the glass, use slightly less liquid and use a tamper (the plastic stick that comes with some blenders) to push the fruit down into the blades.

• Add-ins: A pinch of turmeric can brighten the yellow color even more and adds a healthy boost!

Chocolate Peanut Butter Banana Smoothie

This recipe makes one large, creamy serving that tastes almost like a milkshake but is packed with energy.

Ingredients

Toppings (as seen in photo)

• A drizzle of melted peanut butter

• A sprinkle of shaved dark chocolate or cocoa nibs

Instructions

1. Prep the Blender: Pour the milk into the blender first. Adding liquid before the solids helps the blades move more freely and prevents sticking.

2. Combine: Add the frozen banana chunks, peanut butter, cocoa powder, and your sweetener of choice.

3. Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until the texture is completely smooth and no banana lumps remain.

4. Check Consistency: If it’s too thick, add a splash more milk. If you want it thicker, add a few more ice cubes or frozen banana slices.

5. Garnish: Pour into a glass. Melt a teaspoon of peanut butter in the microwave for 10 seconds and drizzle it over the top, then finish with the chocolate shavings.

Pro-Tips for Success

• The Banana Secret: Using a “spotted” (overripe) banana before freezing it will make the smoothie naturally sweeter without needing extra sugar.

• Protein Boost: You can easily swap the cocoa powder for a scoop of chocolate protein powder if you’re looking for a post-workout meal.

🥧 Blueberry Pie Bombs

Soft, golden pastries with a creamy cheesecake and blueberry center.

Ingredients

The Pastry & Filling:

• 1 can (16.3 oz) Refrigerated flaky biscuit dough (8-count)

• 1 cup Blueberry pie filling

• 4 oz Cream cheese, softened

• 2 tbsp Powdered sugar

• ½ tsp Vanilla extract

The Topping:

• 2 tbsp Butter, melted

• ¼ cup Granulated sugar mixed with 1 tsp ground cinnamon (optional, for a cinnamon-sugar crust)

• OR: 1 egg, beaten (for a glossy, golden finish like in the photo)

Instructions

1. Prep the Cheesecake Mixture

1. In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.

2. Prepare the Dough

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Open the biscuit can and separate the 8 biscuits.

3. Using your fingers or a rolling pin, flatten each biscuit into a wide circle (about 4-5 inches across). Be careful not to make the center too thin, or it might burst.

3. Assemble the “Bombs”

1. Place about ½ tablespoon of the cream cheese mixture in the center of each dough circle.

2. Top the cream cheese with about 1 tablespoon of the blueberry pie filling.

3. Gather the edges of the dough and pinch them together tightly at the top to seal the filling inside.

4. Gently roll it in your hands to form a smooth ball.

4. Bake to Golden Perfection

1. Place the dough balls seam-side down on your prepared baking sheet.

2. For a glossy finish: Brush the tops with the beaten egg.

3. For a sugar crust: Brush with melted butter and sprinkle generously with the cinnamon-sugar mix.

4. Bake for 12–15 minutes, or until the pastries are puffed and golden brown.

5. Serve

1. Let them cool for at least 5 minutes before serving (the blueberry filling gets very hot!).

2. Optional: Drizzle with a simple glaze (powdered sugar + a splash of milk) for extra sweetness.

💡 Pro-Tips for Success

• Don’t Overfill: It’s tempting to pile on the blueberries, but overfilling will cause the “bombs” to leak or explode in the oven.

• Seal Tightly: Ensure the dough is pinched firmly. If the dough feels dry, dab a tiny bit of water on the edges to help them stick.

• Fresh Blueberries: If you want to use fresh berries instead of canned filling, toss 1 cup of blueberries with 1 tbsp sugar and ½ tsp cornstarch before stuffing.

These Leftover Turkey Stuffing Balls bring together the best parts of a holiday feast in one crisp, savory bite. Mashed potatoes act as the perfect binder, creating a soft, creamy center that pairs beautifully with the stuffing and tender turkey. Easy to make and deeply comforting, they’re the ideal post-holiday treat—especially when served with warm 
gravy for dipping.

Ingredients

Step 1: Preheat and Prepare
Preheat the oven to 375°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.

Step 2: Combine the Mixture
In a large bowl, mix together the stuffing, mashed potatoes, and chopped turkey. Season with salt and black pepper, then stir until fully blended.

Step 3: Check the Consistency
Squeeze a small amount of the mixture in your hand. If it feels too soft or doesn’t hold together, add panko breadcrumbs a little at a time until the mixture is firm enough to shape.

Step 4: Shape the Balls
Scoop and roll the mixture into balls about the size of a golf ball. Arrange them on the prepared baking sheet, leaving a bit of space between each one.

Step 5: Bake
Bake for 10–15 minutes, until the outsides are lightly crisped and the centers are heated through.

Step 6: Serve
Serve warm, either drizzled with gravy for a smothered finish or with gravy on the side for dipping.

Avocado and Egg Flatbreads

Homemade Natural Energy and Immunity Booster

Ingredients

• 50g (1.75 oz) walnuts
• 50g (1.75 oz) almonds
• 50g (1.75 oz) prunes
• 50g (1.75 oz) dried apricots
• 50g (1.75 oz) raisins
• 1 whole organic lemon
• 50-70ml (3-5 tablespoons) raw honey
• Baking soda (for cleaning lemon)

Instructions

Preparing the Nuts

1. Soak walnuts and almonds in clean water for 4-6 hours
2. Drain thoroughly and pat dry with paper towels
3. This soaking process activates the nuts and makes them more digestible

Preparing the Dried Fruits

1. Rinse prunes and dried apricots under running water
2. Pat dry thoroughly with paper towels
3. Rinse raisins and pat dry

Preparing the Lemon

1. Clean the lemon by sprinkling with baking soda
2. Scrub gently and rinse thoroughly
3. Cut the whole lemon into pieces, including the peel
4. Remove any visible seeds

Making the Mixture

1. Place all dried fruits and nuts in a food processor or blender
2. Add the cut lemon pieces
3. Process until finely chopped and well combined
4. Transfer to a clean bowl
5. Stir in honey until thoroughly incorporated
6. Store in an airtight glass jar in the refrigerator

Usage

• Take 1 teaspoon daily, preferably in the morning
• Can be consumed with a glass of water
• Best taken on an empty stomach

Storage

• Keep refrigerated in an airtight glass container
• Will last up to 3 months when properly stored
• Do not use metal containers for storage

Nutrition Information

Per teaspoon (approximately 5g):

• Calories: 20
• Protein: 0.5g
• Healthy Fats: 1g
• Carbohydrates: 2.5g
• Fiber: 0.5g

Health Benefits

This natural supplement is rich in:

• Vitamin C from fresh lemon
• Vitamin E and healthy fats from nuts
• Iron and fiber from dried fruits
• Antioxidants from all ingredients
• Natural enzymes and minerals
• Beneficial plant compounds

Important Notes

• Always use organic ingredients when possible
• Consult with healthcare provider before starting any new supplement
• Not recommended as a meal replacement
• Adjust honey amount based on personal preference
• Those with nut allergies should avoid this mixture
• Diabetics should consult their doctor due to natural sugar content

This time-tested remedy combines the nutritional benefits of nuts, dried fruits, and honey to create a natural energy booster that supports daily health and vitality when taken regularly as part of a balanced diet.

Creamy Mango Banana Smoothie

Prep time: 5 minutes | Servings: 1

Ingredients

1 cup Frozen Mango Cubes: Using frozen mango is key to getting that thick, whipped texture shown in the image.

1 Frozen Banana: Sliced before freezing for easier blending.

1/2 cup Greek Yogurt: This provides the creamy white layer and adds protein.

1/4 to 1/2 cup Milk of choice: (Dairy, almond, or oat milk all work well). Start with less to keep it thick.

Optional: A squeeze of honey or a splash of vanilla extract for extra sweetness.

Instructions

Prep the Fruit: If your fruit isn’t already frozen, peel and slice the banana and cube the mango, then freeze for at least 4 hours.

Layer the Blender: Add the liquid (milk) first, followed by the yogurt, then the frozen mango and banana. Adding liquid first helps the blades move more easily.

Blend: Start on a low speed and gradually increase to high. If you have a tamper for your blender, use it to push the frozen fruit down.

Tip: If it’s too thick to move, add milk one tablespoon at a time until it blends smoothly.

Assemble (Optional): To match the photo, you can place a few fresh banana slices and mango chunks against the inside of your glass before pouring the smoothie in.

Serve: Pour the mixture into a glass. It should be thick enough to hold a “swirl” on top!

Pro-Tips for Success

For a “Smoothie Bowl” Texture: Use only a splash of milk. The less liquid you use, the more it will resemble the thick, whipped consistency in the picture.

Naturally Sweet: Make sure your bananas are spotty and ripe before you freeze them; this ensures the smoothie is sweet without needing added sugar.

Creamy Banana Nut Milkshake Delight

This Creamy Banana Nut Milkshake Delight is a classic, joyful treat that brings together smooth bananas, rich ice cream, crunchy nuts, and festive toppings. It is perfect for warm afternoons, special gatherings, or anytime you want something comforting and refreshing. The texture is thick and creamy, while the flavors are naturally sweet and balanced. This recipe is simple to prepare at home and looks beautiful when served in tall glasses like the ones shown in the image.

Ingredients (Serves 2 large shakes)

2 ripe bananas, peeled and sliced

2½ cups vanilla ice cream, well chilled

1½ cups cold milk (full cream or low-fat, as preferred)

2 tablespoons chopped nuts (walnuts or pecans work very well)

1 tablespoon honey or sugar (optional, depending on sweetness preference)

½ teaspoon vanilla essence

Toppings

Whipped cream

Extra chopped nuts

Colorful sugar sprinkles

2 maraschino cherries

Banana slices for garnish

Step-by-Step Instructions

Prepare the bananas

Slice the bananas and place them in the freezer for 20–30 minutes. Slightly chilled bananas help create a thicker, creamier shake.

Blend the base

Add the chilled banana slices, vanilla ice cream, cold milk, honey or sugar (if using), and vanilla essence to a blender. Blend on medium speed until the mixture becomes smooth and creamy with no lumps.

Add texture

Add the chopped nuts to the blender and pulse briefly. This keeps small crunchy bits in the shake, giving it a pleasant texture without overpowering the creaminess.

Serve immediately

Pour the milkshake evenly into two tall serving glasses. The shake should be thick enough to hold toppings beautifully.

Decorate generously

Top each glass with a swirl of whipped cream. Sprinkle extra chopped nuts and colorful sugar sprinkles over the top. Place a banana slice on the side of each glass and finish with a cherry on top for a classic look.

Serving Tips

Serve immediately with long spoons or wide straws.

For extra richness, replace half the milk with chilled cream.

For a lighter version, use frozen yogurt instead of ice cream.

This Creamy Banana Nut Milkshake Delight is comforting, visually appealing, and full of flavor. It is easy to make, loved by all ages, and perfect for turning an ordinary moment into something special.

Heavenly Orange Raisin Scones

🥐 Keto Sausage Rolls

Crispy, savory, and only 2g Net Carbs per roll.

Ingredients

The Keto Dough

• 1 ½ cups Almond flour

• ½ cup Coconut flour

• 1 cup Shredded mozzarella cheese

• 2 tbsp Cream cheese

• 2 Large eggs (1 for dough, 1 for egg wash)

• 1 tbsp Psyllium husk powder (optional, for elasticity)

• Baking Powder: ½ tsp

• Seasoning: ¼ tsp salt, ¼ tsp black pepper

• Optional: 1 tbsp melted butter

The Sausage Filling

• 1 lb Ground pork sausage (or turkey/chicken)

• ½ Medium onion, finely diced

• 1 Garlic clove, minced

• 1 tbsp Fresh parsley, chopped

• Seasoning: 1 tsp dried sage, 1 tsp ground mustard, salt & pepper to taste

• 1 tbsp Olive oil (for sautéing)

Instructions

1. Prepare the Filling

1. Sauté: Heat olive oil in a skillet. Sauté onion and garlic for 3-4 minutes until translucent.

2. Brown: Add the ground sausage. Break it apart with a spatula and cook until browned (5-7 mins).

3. Season: Stir in sage, mustard powder, salt, and pepper. Remove from heat and let cool slightly.

2. Make the Dough

1. Melt Cheese: Combine mozzarella and cream cheese in a microwave-safe bowl. Heat in 30-second bursts until fully melted and smooth.

2. Mix Dry: In a separate bowl, whisk together almond flour, coconut flour, baking powder, salt, pepper, and psyllium husk.

3. Combine: Add 1 egg (and butter if using) to the melted cheese. Gradually incorporate the dry ingredients. Knead by hand until a pliable dough forms. Tip: If too sticky, add 1 tbsp of almond flour at a time.

3. Assemble & Bake

1. Roll: Place dough between two sheets of parchment paper. Roll into a rectangle about 1/4-inch thick.

2. Cut: Cut into long strips (about 3 inches wide).

3. Fill: Place 2-3 tbsp of the cooked sausage mixture down the center of each strip.

4. Seal: Fold the dough over the meat and pinch the edges (use a fork for a decorative seal).

5. Egg Wash: Brush the tops with the remaining beaten egg for a golden finish.

6. Bake: Place on a parchment-lined tray at 375°F (190°C) for 20-25 minutes until golden brown.